Quinoa Asparagus Tabbouleh [Vegan]

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This tabbouleh is the perfect side for spring. Fresh asparagus, parsley, and mint add the taste of fresh greens while tomatoes add a light, savory flavor. Savor this fresh and crunchy tabbouleh as a first course or a side dish, or as a wrap for a light, but filling lunch.

Preparation

Bring 2 cups of water to boil in a medium-sized pot. Add the quinoa with a pinch of salt and reduce heat to a simmer. Cover and cook for about 15 minutes. Remove from heat and let steam, covered, for 10 minutes. Fluff up the quinoa with a fork and set aside.

Snap the tough ends off the asparagus and discard.

Dice the asparagus and add to the bowl of a food processor. Pulse until you get this texture. Set aside.

Wash the parsley and drain well. Mince the parsley and mint very finely.

In a large mixing bowl, add cooked quinoa and chopped asparagus. Add the minced parsley, mint, green onions and cucumbers.

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AUTHOR & RECIPE DETAILS

Raised by vegetarian parents, a healthy diet has always been an important part of Marie-Ève's life. With Craving Greens, the Montreal-based blogger focuses on creating vegetarian and vegan recipes that are delicious and accessible using exclusively wholesome ingredients. She owes much of her inspiration to her mother who was a wonderful vegetarian home cook ahead of her time.

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